Khoresh Gheymeh Bademjan : Iranian Stew

0 0
Khoresh Gheymeh Bademjan : Iranian Stew
Or you can just copy and share this url
Ingredients
Adjust Servings:
600g Lamb shoulder
2 to 3 Eggplants
250g Yellow split peas (Chana Daal)
3 Tomatoes
3 cloves of Garlic
4 Onions
2 teaspoons Tomato paste
3 limou Amani (dried lemons)
1 teaspoon Cumin
1 teaspoon Nutmeg
2 teaspoons Cinnamon
1 teaspoon Ground cardamom
1 teaspoon Turmeric
Olive oil
Salt & Pepper
  • 1h30
  • Serves 6
  • Easy

Ingredients

Directions

Share
Votes: 1

What is Khoresh Gheymeh Bademjan?

Khoresh Gheymeh Bademjan is a traditional Iranian dish made with yellow split peas (Chana Daal), eggplant and tomatoes. It is personally one of my favorite Iranian recipes that I regularly cook in large quantities for my family and friends. For more indulgence, you can accompany it with delicious small fries.

This recipe is sort of a mix between Khoresh Gheymeh and Khoresh Bademjan. You will love it!

Origin of this Traditional Iranian Eggplants, Yellow Split Peas & Meat Stew

Khoresht gheymeh bademjan is a traditional dish of Iranian cuisine, originating from the region of Esfahan. It is considered one of the most popular and appreciated dishes in Iranian cuisine and is often served on special occasions and family gatherings. It is considered one of the oldest dishes in Iranian cuisine, having roots in ancient Persian cuisine. It has evolved over the centuries and regions, but its base remains the same main ingredients which are meat, split peas, eggplant, onions and tomatoes.

Health benefits of Gheymeh Bademjan

Eggplant (Bademjan): a great source of nutrients

Eggplants contain many nutrients that are excellent for your health. They are rich in dietary fiber, which can help with digestion and satiety, and potassium, which can help control blood pressure. Eggplants also contain antioxidants such as nasunin, an anthocyanin that protects brain cells, as well as vitamins B1, B6 and K, and vitamins C and E. They are also low in calories, making Khoresh Gheymeh Bademjan a healthy choice for people looking to lose weight.

Yellow split peas, a natural antioxidant rich in fiber

Yellow split peas are a good source of plant protein, dietary fiber and important nutrients such as iron, magnesium and zinc. They are also rich in antioxidants, which help protect cells from free radical damage. In addition to their high nutrient content, yellow split peas also have a low glycemic index, making them a healthy option for people looking to maintain their blood sugar levels. All the more reason to eat Khoresht Gheymeh Bademjan more often!

Steps

1
Done

cooking meat

In a large sauté pan, put a little oil and brown your pieces of meat cut into cubes over high heat until they are golden brown on all sides, then set them aside. You can very well use other meats than lamb for the Gheymeh Bademjan recipe.

2
Done

Preparation of vegetables

While the meat is cooking, chop your onions and garlic cloves. Crush the tomatoes and pierce your dried lemons (limou amani) with a fork. Also rinse your yellow split peas in cold water.

3
Done

Cooking Ghyemeh ​​Bademjan

Use the same sauté pan and lower the heat. Now add the garlic, minced onions and all the spices and brown, stirring constantly. When your onions are golden, add the crushed tomatoes, the tomato concentrate, the previously rinsed split peas, the dried lemons then add your pieces of lamb meat. Pour water just up to it. Be careful, don't put too much. The water should just cover the meat and vegetables in your Khoresht Gheymeh Bademjan.

4
Done
1h20

Simmer your Gheymeh Bamdejan over low heat for about 1h20. Mix every 10 minutes or so, checking that the preparation has not dried out too much. Do not hesitate to add a little water if this is the case.

5
Done
10min

Prepare your eggplants (Bademjan)

Cut your eggplants into large slices lengthwise. Your eggplant slices should be thin enough to cook well (about 5 mm thick). Brush them with olive oil and bake them in the oven at 210° for a few minutes until they have a nice golden color. The cooking time will depend on the power of your oven as well as the height at which you put them in the oven.
Once your aubergines are well grilled, set them aside for the dressing of your Gheymeh Bademjan.
Watch your eggplant carefully, it will be the main ingredient of your Khoresht Gheymeh Bademjan!

6
Done

Your homemade Gheymeh Bademjan is ready!

Arrange your Iranian Gheymeh Bademjan in a large dish with the stew in the center. Cover it with your slices of grilled eggplant. You can very well serve this typical Iranian dish with good Persian rice and grilled potatoes. Enjoy your meal ! :)

iran-cuisine

>
Adas Polo Tahdig: receta de arroz persa con lentejas
previous
Adas Polo: Persian Rice with Lentils
Kalam Polo Shirazi: arroz iraní con col y albóndigas
next
Kalam Polo
Adas Polo Tahdig: receta de arroz persa con lentejas
previous
Adas Polo: Persian Rice with Lentils
Kalam Polo Shirazi: arroz iraní con col y albóndigas
next
Kalam Polo

Add Your Comment